Ranger cookies are similar to cowboy cookies filled with oats, rice Krispies, coconut, brown sugar, and loads of chocolate chips. Known for its amazing texture, these golden brown cookies are slightly crispy on the edges and chewy in texture. These dense nutritious cookies are a great addition to the cookie jar.
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Ranger cookie recipe
The appearance of the cookies can be traced back to the early twentieth century. Some claim the cookies may have originated from Texas and were originally called ‘Texas Ranger Cookies’ or ‘The Lone Ranger Cookie’. The recipe for Ranger cookies is similar to cowboy cookies are filled with oats, rice krispies, coconut, brown sugar, and loads of chocolate chips.
While an original Ranger cookie is made of cornflake cereal, this recipe uses rice krispies. You can use rice cereal, corn flakes cereal, or both in the recipe.
Ingredients
- 1 cup shortening (or softened butter)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups crispy rice cereal/rice Krispies or corn flake
- 1 cup old-fashioned oats
- 1 cup shredded coconut or coconut flakes
- 1 cup chocolate chips
- Vegetable shortening or butter – The original Ranger cookie recipe was made with only shortening. Shortening makes cookies tender and taller. You can use room-temperature unsalted butter instead of shortening. Butter makes cookies crisper and flatter. Use a mix of shortening and butter to get the best results.
- Use unsalted butter.
- Light brown sugar – use light brown sugar to make the cookies. Tightly pack while measuring sugar. If you substitute with dark brown sugar, cookies will turn darker in color.
- Granulated sugar – tightly packed, white granular sugar.
- Flour – use all-purpose flour.
- Baking soda & baking powder –rising agents that make cookies rise tall.
- Cereal – the texture of these cookies is unique which is from Rice Krispies or rice cereal. You can use cornflake cereal or a mix of both.
- Oats – use old-fashioned oats and not quick or steel-cut oats. Quick oats or steel-cut oats will vary the texture of the cookies.
- Shredded coconut – use sweetened shredded coconut or coconut flakes.
- Chocolate chips – the tasty add-ins which are optional but I highly recommend you don’t skip them.
Ingredients additions and substitutions
Flavor agents – use cinnamon powder, and nutmeg powder for added flavor in the cookies.
Nuts – chopped pecans or walnuts are a great addition to the cookies.
Mix-ins – Dried cranberries, dried cherries, or raisins can be included in the cookies. You can also include M&Ms.
Cereal substitute – substitute crispy rice cereal (Rice Krispies) with crushed cornflakes or crushed Chex cereal.
Chocolate chip substitute – use peanut butter chips instead of chocolate chips or for best taste, you can use both.
How to make ranger cookies
Pre-heat oven at 350°F.
Stir together all-purpose flour, baking soda, and baking powder. Keep aside.
In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract, and salt. Using a stand mixer or hand mixer, beat until sugar and butter are creamy.
Add eggs to the creamed butter mix and beat until eggs are incorporated.
Add flour mix in parts and beat until combined.
Do not over beat.
To the batter add rice cereal, shredded coconut, old fashioned oats. Using a silicon spatula fold the mix until combined.
Fold in chocolate chips into the batter.
Note: cookie batter is supposed to be dry and crumbly. Check the video for texture.
If the batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.
I did not chill the batter. If required refrigerate cookie batter for 30 minutes.
Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, at least 3 inches gap between one another.
Bake in a pre-heated oven at 350°F for 11 to 14 minutes or until the edges are golden brown and the center is slightly fluffy.
Remove from oven and let cookies cool in the pan for 5 minutes before moving them to a wire cooling rack to cool completely.
Store leftover cookies in airtight containers at room temperature for up to a week.
Tips for best ranger cookies
- Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you the best results.
- Use old-fashioned oats. Quick oats that are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
- Don’t worry if the cookie batter is dry and crumbly. Ranger Cookies batter is supposed to be dry and crumbly. If you think it’s too dry, add ½ cup shortening or butter to the batter to fix the consistency.
- Chilling dough in the refrigerator before baking is optional. I did not refrigerate the batter. When cookie batter is chilled, the fat in it solidifies and hence fat takes longer time to melt while baking, so cookies will spread less. Refrigerate the batter for 30 minutes if you want fluffy cookies.
- If you choose to refrigerate batter, here’s a useful tip. Scoop portions cookie batter and place it on a tray lined with parchment paper. That way it’s easier to work with and takes less time for the batter to chill.
Variations
Flavor agents – use cinnamon powder, and nutmeg powder for added flavor in the cookies.
Nuts – chopped pecans or walnuts are a great addition to the cookies.
Mix-ins – Dried cranberries, dried cherries, or raisins can be included in the cookies. You can also include M&Ms.
FAQS
The appearance of the cookies can be traced back to the early twentieth century. Some claim the cookies may have originated from Texas and were originally called ‘Texas Ranger Cookies’ or ‘The Lone Ranger Cookie’. The recipe for Ranger cookies is similar to cowboy cookies are filled with oats, rice Krispies, coconut, brown sugar, and loads of chocolate chips.
Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you the best results.
Quick oats that are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard. Old-fashioned oats give ranger cookies the best texture.
The texture of Ranger cookies is unique which is from Rice Krispies or rice cereal. You can use cornflake cereal or a mix of both. Crushed Chex cereal can be used too.
Store any leftover cookies in air-tight containers at room temperature for up to a week.
Yes, you can freeze the cookies. These cookies can be frozen both before baking (cookie dough) and after baking (the cookies).
Freeze cookie dough –
Scoop cookie dough onto a baking sheet. Freeze until frozen solid. Once frozen transfer frozen cookie dough balls to freezer-safe zip-lock bags and store them for up to three months.
To bake frozen cookie dough, adjust the baking time by 2 to 3 minutes to the recipe.
Freeze baked cookies –
Cool baked cookies completely. Arrange cookies in a freezer container with a cookie sheet separating the cookies to prevent them from sticking to each other. Can be stored frozen for up to 3 months.
When you want to serve, simply thaw frozen cookies at room temperature and enjoy. You can enjoy these cookies frozen too if you prefer that.
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📋 Ranger Cookies
Ingredients
- 1 cup shortening or softened butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups crispy rice cereal/rice Krispies or corn flake
- 1 cup old-fashioned oats
- 1 cup shredded coconut or coconut flakes
- 1 cup chocolate chips
Instructions
- Pre-heat oven at 350°F.
- Stir together all-purpose flour, baking soda, and baking powder. Keep aside.
- In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract, and salt. Using a stand mixer or hand mixer, beat until sugar and butter are creamy.
- Add eggs to the creamed butter mix and beat until eggs are incorporated.
- Add flour mix in parts and beat until combined. Do not overbeat.
- To the batter add rice cereal, shredded coconut, old fashioned oats. Using a silicon spatula fold the mix until combined.
- Fold in chocolate chips into the batter.Note: cookie batter is supposed to be dry and crumbly. Check the video for texture.
- If the batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.
- I did not chill the batter. If required refrigerate cookie batter for 30 minutes.
- Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, at least 3 inches gap between one another.
- Bake in a pre-heated oven at 350°F for 11 to 14 minutes or until the edges are golden brown and the center is slightly fluffy.
- Remove from oven and let cookies cool in the pan for 5 minutes before moving them to a wire cooling rack to cool completely.
- Store leftover cookies in airtight containers at room temperature for up to a week.
Video
Notes
- Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you the best results.
- You MUST use old-fashioned oats. Quick oats that are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
- Don’t worry if the cookie batter is dry and crumbly. Ranger Cookies batter is supposed to be dry and crumbly. If you think it’s too dry, add ½ cup shortening or butter to the batter to fix the consistency.
- Chilling dough in the refrigerator before baking is optional. I did not refrigerate the batter. When cookie batter is chilled, the fat in it solidifies and hence fat takes longer time to melt while baking, so cookies will spread less. Refrigerate the batter for 30 minutes if you want fluffy cookies.
- If you choose to refrigerate batter, here’s a useful tip. Scoop portions cookie batter and place it on a tray lined with parchment paper. That way it’s easier to work with and takes less time for the batter to chill.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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